BOSTON PABU BOSTON PABU serves a modern take on traditional Izakaya style dining. Located in the Millennium Tower in historic Downtown Crossing, PABU combines rustic, old world Japanese charm with modern, urban sophistication to create a dynamic social dining experience. In partnership with Michael Mina and Mina Group, this modern Izakaya and sushi bar in downtown Boston is a dream brought to life for Ken Tominaga of the famed Hana Japanese Restaurant in Sonoma County, CA. LOCATION 3 FRANKLIN STREET BOSTON, MA 02110 857.327.7228 MANAGING CHEF MICHAEL MINA & KEN TOMINAGA EXECUTIVE CHEF BEN STEIGERS GENERAL MANAGER LINCHUL SHIN SOMMELIER MAYUKA YATOMI BEVERAGE DIRECTOR DANIEL GRAJEWSKI CAPACITY DINING ROOM 90 SEATED SUSHI BAR 12 SE AT ED ROOM: 20 SEATED PHONE: 631.405.9494 FAX: 415.627.0981 WEB: PABUIZAKAYA.COM
OVERVIEW PABU BOSTON ROOM MAIN DINING ROOM ROBATAYAKI EVENTS CONTACT: REBECCA MASSI EMAIL: RMASSI@PABUIZAKAYA.COM PHONE: 631.405.9494
ABOUT MICHAEL MINA Michael Mina s story is one of two decades of influence, passion and achievement. With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago. With accolades including James Beard Foundation Who s Who of Food & Beverage inductee in 2013, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country. Michael s culinary and business vision led to the founding of Mina Group, with partner Andre Agassi in 2002. Under the auspices of Mina Group, he has opened almost 30 operations nationwide. Michael Mina has also played an integral part in the development of the San Francisco dining scene, contributing to such outstanding projects as RN74, MICHAEL MINA, BOURBON STEAK, MINA TEST KITCHEN, PABU and THE RAMEN BAR. KEN TOMINAGA Revered chef Ken Tominaga, owner of Hana Japanese Restaurant in Sonoma County, California has established himself as one of the country s leading authorities on Japanese cuisine. Tominaga, a Tokyo native, creates an evolving menu based on the core principles of using only the highest quality, freshest fish and incorporating the best local produce. Tominaga saw the opening of Hana in Rohnert Park as a continuation of his learning process, and he works every day to refine his cuisine. Itis that same attention to detail that Ken brings to PABU, a partnership with celebrated chef and founder of Mina Group, Michael Mina. The two chefs developed a friendship and a mutual admiration for one another s craft, and they began plans to collaborate on a Japanese concept. EVENTS CONTACT: REBECCA MASSI EMAIL: RMASSI@PABUIZAKAYA.COM PHONE: 631.405.9494
SHUNIN LUNCH $45 PER PERSON SMALL PLATES SPICY EDAMAME TOGARASHI, CARAMELIZED SOY, SESAME MAITAKE MUSHROOM TEMPURA DASHI-SOY DIPPING SAUCE, MATCHA SALT KAISO SEAWEED SALAD SAN BAIZU, SESAME DRESSING, LEMON BLOOMSDALE SPINACH GOMA-AE STYLE, TOASTED SESAME AHI TUNA POKE TOBIKO, NEGI, GARLIC, CRISP WONTON TOKYO FRIED CHICKEN KARAAGE GINGER-SOY MARINADE, SPICY MAYO ( S E R V E D F A M I L Y S T Y L E ) LARGE PLATES SALMON OCHAZUKE DONBURI FRIED CHICKEN NANBAN GYUDON GREEN TEA BROTH, DAIKON, IKURA, RICE SWEET & SOUR GLAZE, BÉARNAISE, SHAVED CABBAGE BAVETTE STEAK, SCALLION, GINGER, EGG YOLK, RICE ( S E R V E D F A M I L Y S T Y L E ) I N C L U D E S P R E M I U M H I T O M E B O R E R I C E S E R V I C E & M I S O S O U P SWEETS PEANUT BUTTER COOKIES DOUGHNUTS PUFFS WHITE SESAME, MISO RICE PEARLS, MATCHA SUGAR, ADZUKI PUDDING
KACHO LUNCH $65 PER PERSON S E R V E D F A M I L Y S T Y L E SMALL PLATES SPICY EDAMAME TOGARASHI, CARAMELIZED SOY, SESAME BLOOMSDALE SPINACH GOMA-AE STYLE, TOASTED SESAME KAISO SEAWEED SALAD SAN BAIZU, SESAME DRESSING, LEMON AHI TUNA POKE TOBIKO, NEGI, GARLIC, CRISP WONTON TOKYO FRIED CHICKEN KARAAGE GINGER-SOY MARINADE, SPICY MAYO MAITAKE MUSHROOM TEMPURA DASHI-SOY DIPPING SAUCE, MATCHA SALT S E L E C T T H R E E O P T I O N S PABU SUSHI 5-FISH SASHIMI CHEF S SELECTION KEN S ROLL SHRIMP TEMPURA, AVOCADO, SPICY TUNA, PINE NUT LARGE PLATES SALMON OCHAZUKE DONBURI FRIED CHICKEN NANBAN GYUDON GREEN TEA BROTH, DAIKON, IKURA, RICE SWEET & SOUR GLAZE, BÉARNAISE, SHAVED CABBAGE BAVETTE STEAK, SCALLION, GINGER, EGG YOLK, RICE I N C L U D E S P R E M I U M H I T O M E B O R E R I C E S E R V I C E & M I S O S O U P SWEETS DOUGHNUTS PUFFS RICE PEARLS, MATCHA SUGAR, ADZUKI PUDDING PEANUT BUTTER COOKIES WHITE SESAME, MISO
JICHO DINNER $85 PER PERSON SERVED FAMILY STYLE COLD SMALL PLATES AHI TUNA POKE BLOOMSDALE SPINACH KAISO SEAWEED SALAD HOUSE-MADE TOFU TOBIKO, NEGI, GARLIC, CRISP WONTON GOMA-AE STYLE, TOASTED SESAME SAN BAIZU, SESAME DRESSING MATCHA SALT, WASABI, LEMON SOY HOT SMALL PLATES MAITAKE MUSHROOM TEMPURA SPICY EDAMAME ATLANTIC SQUID OKONOMIYAKI TOKYO FRIED CHICKEN KARAAGE HOUSE-MADE PORK GYOZA DASHI-SOY DIPPING SAUCE, MATCHA SALT TOGARASHI, CARAMELIZED SOY, SESAME PORK BELLY, ATLANTIC SQUID, POACHED EGG GINGER-SOY MARINADE, SPICY MAYO SCALLION, SOY, CHILI RAYU * S E A R E D H U D S O N V A L L E Y F O I E G R A S S U P P L E M E N T $ 1 0 P E R P E R S O N ROBATAYAKI CHICKEN MEATBALL CHICKEN THIGH CHICKEN WING SKIRT STEAK PORK BELLY TRUMPET MUSHROOM EGG YOLK, TOGARASHI TOKYO NEGI TARE GLAZE, LEMON YUZUKOSHO, SEA SALT SANSHO SALT SPICY MISO S E L E C T T H R E E O P T I O N S LARGE PLATES MISO BLACK COD CURRIED POPCORN POLENTA, ASPARAGUS, CORN DASHI PRIME ANGUS BEEF RIB EYE MUSTARD GREENS, SOY PICKLE, PONZU *MIYAZAKI A5 WAGYU BEEF STRIPLOIN MUSTARD GREENS, SOY PICKLE, PONZU * J A P A N E S E A 5 W A G Y U S U P P L E M E N T $ 3 0 P E R P E R S O N SWEETS DOUGHNUTS PUFFS RICE PEARLS, MATCHA SUGAR, ADZUKI PUDDING PEANUT BUTTER COOKIES WHITE SESAME, MISO
SHACHO DINNER $115 PER PERSON SERVED FAMILY STYLE SMALL PLATES AHI TUNA POKE TOBIKO, NEGI, GARLIC, CRISP WONTON HOUSE-MADE TOFU MATCHA SALT, WASABI, LEMON SOY ATLANTIC SQUID OKONOMIYAKI PORK BELLY, ATLANTIC SQUID, POACHED EGG TOKYO FRIED CHICKEN KARAAGE GINGER-SOY MARINADE, SPICY MAYO HOUSE-MADE PORK GYOZA SCALLION, SOY, CHILI RAYU S E L E C T T H R E E O P T I O N S PABU SUSHI & SASHIMI 6 - P I E C E NIGIRI 5-PIECE SASHIMI ROBATAYAKI CHICKEN MEATBALL EGG YOLK, TOGARASHI CHICKEN THIGH TOKYO NEGI CHICKEN WING TARE GLAZE, LEMON SKIRT STEAK YUZUKOSHO, SEA SALT PORK BELLY SANSHO SALT TRUMPET MUSHROOM SPICY MISO S E L E C T T H R E E O P T I O N S LARGE PLATES MISO BLACK COD PRIME ANGUS BEEF RIB EYE *MIYAZAKI A5 WAGYU BEEF STRIPLOIN CURRIED POPCORN POLENTA, ASPARAGUS, CORN DASHI MUSTARD GREENS, SOY PICKLE, PONZU MUSTARD GREENS, SOY PICKLE, PONZU * J A P A N E S E A 5 W A G Y U S U P P L E M E N T $ 3 0 P E R P E R S O N SWEETS DOUGHNUTS PUFFS RICE PEARLS, MATCHA SUGAR, ADZUKI PUDDING PEANUT BUTTER COOKIES WHITE SESAME, MISO
KAICHO OMAKASE $150 PER PERSON WHEN CHOOSING THE KAICHO OMAKASE EXPERIENCE, THE CHEF WILL WORK WITH YOU TO CREATE A TASTING MENU TAILORED TO YOUR SPECIFIC PALATE. BEVERAGE PAIRINGS CAN ALSO BE HAND SELECTED BY OUR LEAD SOMMELIER TO ENSURE A TRULY UNIQUE EXPERIENCE FOR YOU AND YOUR GUESTS. HASSUN HAPPY SPOON OYSTER UNI, IKURA, TOBIKO, PONZU CRÈME FRAÎCHE OTSUKURI S A S H I M I 3-PIECE MARKET FISH MUSHIMONO CHAWANMUSHI SAVORY EGG CUSTARD SHRIMP, SCALLOP, BABY SHIITAKE, IKURA, RICH DASHI AGEMONO UNI SEA URCHIN, SHISO MAITAKE HEN OF THE WOOD MUSHROOM IKA CUTTLEFISH, NORI YAKIMONO A5 WAGYU STRIPLOIN SKIRT STEAK TRUMPET MUSHROOM KIZAMI WASABI, MYOGA YUZUKOSHO, SEA SALT SPICY MISO GOHAN TAMAGO GOHAN AKADASHI MISO OSETRA CAVIAR, CRÈME FRAÎCHE, EGG YOLK, RICE NAMEKO MUSHROOM, ASARI CLAM, SCALLION MIZUMONO MILK CHOCOLATE-SESAME CUSTARD OKINAWAN DOUGHNUTS PEANUT BUTTER COOKIES BLACK SESAME SPONGE, CANDIED COCOA NIBS, RED BEAN ICE CREAM MATCHA GREEN TEA, ADZUKI PUDDING WHITE SESAME, MISO
ADDITIONAL SUPPLEMENTS SUSHI, SASHIMI & MAKIMONO SIGNATURE ROLL PLATTERS SOUTH END PLATTER 64 PIECES 90 CALIFORNIA, SPICY TUNA, EEL CUCUMBER, SALMON AVOCADO BACK BAY PLATTER 80 PIECES 120 KEN S ROLL, RAINBOW, SPICY SCALLOP, EEL AVOCADO, NEGIHAMA CHEF S SELECTION OF NIGIRI NORTH END PLATTER 50 PIECES 240 BIGEYE TUNA, KING SALMON, YELLOWTAIL, FRESHWATER EEL, GULF SHRIMP BEACON HILL PLATTER 50 PIECES 280 BIGEYE TUNA, AMBERJACK, SEA BREAM, OCEAN TROUT, SPOT PRAWN CHEF S SELECTION OF SASHIMI SEAPORT 25 PIECES 125 BIGEYE TUNA, KING SALMON, YELLOWTAIL, STRIPED JACK, OCTOPUS FENWAY PLATTER 50 PIECES 250 BIGEYE TUNA, KING SALMON, YELLOWTAIL, STRIPED JACK, OCTOPUS ZENSAI RECEPTION (PRICED PER PIECE) AHI TUNA POKE HAPPY SPOON PLYMOUTH ROCK OYSTERS 1/2 DOZEN KINPIRA BURDOCK 5.00 9.00 18.00 4.50 ROBATAYAKI SKEWERS CHICKEN MEATBALL CHICKEN THIGH CHICKEN WING SKIRT STEAK PORK BELLY TRUMPET MUSHROOM 3.00